Description
Prepared the "Millet loaf" by the book V. V. Pokhlebkin "Cookbook art.." a Loaf you can also bake other types of cereals with all kinds of fillings (mushrooms, potatoes, fish, vegetables and fruit). I propose to prepare the loaf with plum and cranberries with my improvisation. Here's a loaf of bread, a great alternative to millet porridge, especially for children.
Ingredients
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Millet
0.5 cup
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Water
1 Tbsp
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Milk
1 cup
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Sugar
1 Tbsp
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Bread crumbs
6 Tbsp
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Chicken egg
2 piece
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Butter
1 Tbsp
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Salt
0.333 tsp
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Drain
10 piece
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Cranberry
20 piece
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Corn starch
2 tsp
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Dark chocolate
20 g
Cooking
1. Millet to sort, wash until water is clear. Then pour hot water, put on fire, add salt, remove the foam, quickly evaporate all the water until millet had not yet soft after boiling. And it is better to leave the millet washed and filled with water overnight and the next day to cook.
2. After evaporation, pour hot milk, Add sugar, salt and continue to cook over moderate porridge, and then on low heat until thick. Porridge for loaf, must be tough.
3. Separate the egg yolks from the whites. Yolks, 1 tbsp butter, 4-5 tablespoons breadcrumbs, mix with the cooled porridge. The mass should be homogeneous, without lumps.
4. Beat the whites with the pinch of salt until soft peaks form, and gently stir in the cereal.
5. Plum split into two pieces and remove the seeds, place it put the cranberries.
6. The round form to lay a silicone Mat (not oil) or baking paper (grease), sprinkle with crushed breadcrumbs (1 tbsp), spread it evenly cereal.
7. Plum (where cut) cranberry roll in the starch and spread the mess in a circle. In between the plums sprinkle with breadcrumbs (1 tbsp). Put the mold with the workpiece in a well-heated to 180 C oven for 30-40 minutes.
8. Slightly cooled loaf and decorate with melted chocolate.
Bon appetit!
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